Recipe: Mango rice pudding with palm sugar and lemongrass syrup

By Donna Hay

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Mango rice pudding with palm sugar and lemongrass syrup. Photo / Chris Court
Mango rice pudding with palm sugar and lemongrass syrup. Photo / Chris Court

Serves 4

1 cup arborio or risotto rice
3 cups water
1 vanilla bean, split and seeds scraped
2 cups coconut milk
1/4 cup caster sugar
4 mango cheeks, halved
Palm sugar and lemongrass syrup
1 cup water
1/2 cup grated palm sugar
2 stalks lemongrass, trimmed and bruised

1 To make the lemongrass syrup, place the water, palm sugar and lemongrass in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until syrup has thickened.

2 Remove lemongrass and set aside. Place the rice, water and vanilla in a medium saucepan over high heat and bring to the boil.

3 Reduce heat to low and simmer for 10 minutes or until most of the water is absorbed. Add the coconut milk and sugar and stir to combine.

4 Reduce heat to low, cover with a tight-fitting lid and cook for a further 5-8 minutes or until the rice is cooked.

5 Top pudding with syrup and serve with mango halves.

* For more recipes by Donna Hay click here.

- NZ Herald

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